Food economist Dr. Andreas Boecker spoke to CBC Radio’s The Cost of Living about why it’s currently cheaper to buy rotisserie chicken rather than raw chicken, and how stores are benefiting from the price differences. 

Boecker said “when people are under stress… they often don’t do price comparisons” which gives the stores an opportunity to encourage shoppers to buy complementary items as well.  

The chair of the Department of Food, Agricultural and Resource Economics, Boecker studies novel food and agricultural technologies, specifically consumer perception, information searching and decision-making.